Creamy Chicken Stuffed Peppers Recipe

Introduction

Creamy Chicken Stuffed Peppers offer a delicious and satisfying meal that’s both comforting and healthy. Packed with shredded chicken, creamy cheese, and a zing of salsa verde, these peppers make a perfect weeknight dinner. They’re easy to prepare and sure to please the whole family.

Ingredients

• 3 bell peppers, halved, seeds and ribs removed
• 4 cups cooked chicken breast, shredded (about 2 chicken breasts)
• 1/2 cup salsa verde
• 4 oz reduced fat cream cheese (Philadelphia 1/3 Less Fat recommended)
• 4 oz reduced fat cheddar cheese, grated (Cabot Sharp Cheddar 75% Reduced Fat recommended)
• 1 tsp paprika
• 1/2 tsp onion powder
• 2 scallions, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Prepare the bell peppers by halving them and removing all seeds and ribs.
3. Step 3: In a mixing bowl, combine the cream cheese, salsa verde, paprika, onion powder, and 3 ounces of the grated cheddar cheese.
4. Step 4: Fold in the shredded chicken and chopped scallions until the filling is well mixed.
5. Step 5: Spoon the filling evenly into each pepper half.
6. Step 6: Sprinkle the remaining 1 ounce of cheddar cheese over the stuffed peppers.
7. Step 7: Cover the peppers loosely with a piece of foil and bake for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.

Tips & Variations

• For extra flavor, add a pinch of cumin or chili powder to the filling mixture.
• Use different colored bell peppers for a more vibrant presentation.
• Substitute cooked turkey or leftover rotisserie chicken if preferred.
• Top with fresh cilantro or a dollop of sour cream before serving for added freshness.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through, or microwave in short intervals until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe calls for cooked chicken to ensure the filling is creamy and fully cooked. If using raw chicken, cook it thoroughly before mixing with the other ingredients.

Can these stuffed peppers be frozen?

Yes, you can freeze stuffed peppers before baking. Wrap them tightly in foil or plastic wrap and freeze for up to 2 months. When ready to eat, bake them covered at 350°F for about 1 hour or until warmed through and peppers are tender.

Creamy Chicken Stuffed Peppers Recipe

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★★★★★

4.4 from 125 reviews

These Creamy Chicken Stuffed Peppers are a flavorful and comforting dish featuring bell peppers filled with a savory mixture of shredded chicken, reduced fat cream cheese, salsa verde, and cheddar cheese. Baked to perfection, this recipe offers a satisfying combination of creamy textures and mildly spicy flavors, making it a perfect weeknight dinner option.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 stuffed pepper halves (3 bell peppers halved) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 3 bell peppers, halved, seeds and ribs removed
• 2 scallions, chopped

Filling

• 4 cups cooked chicken breast, shredded (equivalent to 2 chicken breasts)
• 1/2 cup salsa verde
• 4 oz reduced fat cream cheese (Philadelphia 1/3 Less Fat)
• 4 oz reduced fat cheddar cheese, grated (Cabot Sharp Cheddar 75% Reduced Fat), divided (3 oz for filling, 1 oz for topping)
• 1 tsp paprika
• 1/2 tsp onion powder

Instructions

1. Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the stuffed peppers.
2. Prepare the peppers: Slice the bell peppers in half lengthwise and carefully remove all seeds and ribs to create cavities for the filling.
3. Make the filling: In a mixing bowl, combine the paprika, onion powder, reduced fat cream cheese, salsa verde, and 3 oz of the grated cheddar cheese. Mix thoroughly until smooth and blended.
4. Add chicken and scallions: Fold the shredded cooked chicken breast and chopped scallions into the cream cheese mixture, ensuring everything is evenly incorporated.
5. Stuff the peppers: Spoon equal amounts of the prepared filling into each pepper half, filling them generously but without overflowing.
6. Top with cheese: Sprinkle the remaining 1 oz of grated cheddar cheese evenly on top of the stuffed peppers for a cheesy crust.
7. Cover and bake: Arrange the stuffed peppers on a baking dish and cover them loosely with tented aluminum foil to trap steam and prevent drying out. Bake for 45 minutes to 1 hour, or until the peppers are tender and the filling is heated through.
8. Serve: Remove from the oven and let cool slightly before serving warm as a main dish or hearty side.

Notes

• Use reduced fat cream cheese and cheddar to decrease the fat content while maintaining creaminess and flavor.
• You can prepare the chicken breast ahead of time by baking, boiling, or using leftover cooked chicken.
• Salsa verde adds a fresh and mildly spicy flavor; substitute with your favorite salsa if unavailable.
• Covering the peppers with tented foil prevents over-browning and retains moisture during baking.
• Feel free to add extra vegetables or spices according to your taste preferences.

Keywords: creamy chicken stuffed peppers, baked stuffed peppers, healthy stuffed peppers, low fat chicken recipe, salsa verde stuffed peppers